Egg, Biscuit and Gravy Casserole

• свинина для сніданку1 lb
• масло↗4 tablespoon
• борошно↗4 tablespoon
• ціле молоко↗2 cup
• сіль↗0.5 teaspoon
• консервовані зелені чилі↗1
• яйця↗8
• ціле молоко↗0.5 cup
• сіль↗0.5 teaspoon
• трубка бісквітів на кефірі (близько 6‑8 бісквітів), нарізані маленькими кубиками12 ounce
• білий чеддер1 cup

Step-by-step instructions

1. 1

   Prepare the sausage: sauté the sausage in a large cast‑iron skillet until golden brown. Remove from the skillet. Drain excess fat.

2. 2

   Prepare the gravy: melt the butter in the same cast‑iron skillet over medium‑low heat. Add the flour; stir until it thickens, 2‑3 minutes. Gradually whisk in the milk, about ½ cup at a time, until a smooth gravy forms. Add salt, the chopped green chilies, and the sausage back into the gravy. Stir.

3. 3

   Beat the eggs: in a separate bowl, whisk the eggs with milk and salt.

4. 4

   Assemble the egg casserole: preheat the oven to 350 °F (≈ 175 °C). Spread half of the biscuits on the bottom of a greased 9×13‑inch pan. Pour the egg mixture over them. Sprinkle cheese and a spoonful of gravy (but reserve some gravy for later). Add the remaining biscuits. Bake for 35 minutes until the eggs set.

5. 5

   Enjoy: serve the warm pieces straight from the oven, drizzled with a spoonful of the green chili‑sausage gravy (thin it with a little milk to keep it semi‑liquid, as the gravy thickens when cooled). Breakfast brunch dreams come true.